Before you start

Individual 500 ml (2 cups) serving bowls are needed.

Method

Heat the oil in a saucepan over medium-low heat. Add the shallot, then sauté 2-3
min. Add the garlic, ginger and chili pepper.
Sauté 3 min with stirring. Pour in the broth and water, then add the fish sauce and a little salt and pepper. Bring to a boil, then lower the heat and simmer a few
minutes. Adjust the seasoning. Add
the chicken slices, warm up the broth 1 min, then take the saucepan off the heat.

Meanwhile,
cook the rice sticks for about 4 min in a large pot of salted boiling water. Drain
in a colander, then rinse and drain again. Set aside.

Prepare the vegetables: Grate the carrots, then thinly slice the green onions and mushrooms. Portion out the vegetables into individual serving bowls. Add the soybean sprouts and cooked rice sticks. Pour in the hot broth and serve.